I have a blog called Life, Death & Dinner, so named in an attempt communicate the idea that whatever happens — good or bad, celebration-worthy or stress-inducing — you have to get dinner on the table, and you might as well enjoy it. That notion really resonates with me today. I tend to turn to…
Perhaps you saw Donald Trump spokesperson Scottie Nell Hughes refer to molotov cocktails in JayZ’s “Run This Town” video as “mazel tov cocktails.” And while the Washington Post quickly jumped in to say that such a drink actually exists on the menu of a DuPont Circle bar, it seemed to me that I should take…
A savory babka? And why not? I got the idea to make a za’atar babka when I was making a za’atar-seasoned bread. To fill the babka, I use labne, which is ultra-rich strained yogurt that has a wonderfully creamy texture and tangy flavor — not unlike sour cream. Chiles, feta cheese and pine nuts add…
On Shabbat morning, after synagogue, Sephardic Jews traditionally sit down to a meal called a desayuno (Spanish and Ladino for “breakfast”). The meal is relaxed and casual, a brunchy spread of savory pastries, frittata-like egg dishes, fried eggplant, rice pudding, cheeses, olives, and shots of the anise-flavored apéritif ouzo (known as arak in Arabic). This…
When I was living in a moshav (a farming cooperative) near Netanya in Israel, everyone talked about one little bureka stand. People said the owner made the best burekas. His shop always had a line of people waiting, and in Israel this is a big deal because nobody likes to wait in line for anything….
Breads Bakery is perhaps most well known known for its babka, earning New York Magazine’s Best Chocolate Babka award just a few months after opening in 2013 in Union Square, and holding the No. 1 spot ever since. Breads’ challah, particularly the seed-covered, braided wreaths that were initially introduced to celebrate Rosh Hashanah, has also…
These vegetarian crostini will make a beautiful appetizer for you Sukkot meal Some of my fondest memories as a little girl were the special weekend mornings that my Bubbe, mother and I spent together going to the farmer’s market. It was always such a dizzying array of colors, smells and flavors, and a special time…
There’s nothing like warm, healthy, creamy soup on a chilly fall night. This creamy bean soup feels so luxurious and indulgent but is not loaded with fat and calories. Blending the white beans make the soup feel much richer than it really is. So nice on a cool fall day. Related Creamy White Bean Soup…
Kale salad adds a pop of seasonal freshness to your Sukkot meal. The recipe below is one of my favorites from my new cookbook,“Great Meals with Greens and Grains”. The flavors work incredibly well together — sweet, savory, crunchy, crisp. Just perfectly delicious and balanced. Kale Salad with Candied Almonds, Apples and Maple Dressing Serves…
1) Trim the tops off 2 pounds medium carrots, leaving just a bit (2–3 carrots per person). 2) Lay carrots out on a baking sheet and drizzle generously with olive oil (about 3 tablespoons) and 1 tablespoon za’atar. Roll carrots with your fingers to coat well. Sprinkle with salt, pepper and red pepper flakes, then…
Makes 2 2 (8 by 8-inch) puff pastry sheets (from a 17-ounce box) ¼ cup fig jam 2–3 pears, thinly sliced (no need to peel) 3 tablespoons chopped raw walnuts 2 tablespoons crumbled Gorgonzola cheese 2 teaspoons fresh thyme leaves 2 teaspoons melted butter mixed with 2 teaspoons honey 1) Lay the puff pastry sheets…
שבֿע צוקער פֿירט דעם שמועס מיט וויווי לאַקס און ביידע לייענען פֿאָר עטלעכע פֿעליעטאָנען פֿון יענע צײַטן.
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